baby marrow and feta soup

Cape Town's winter is slowly creeping up and what can be more yummy than home made soup, fresh bread and a glass of red wine on a rainy evening! This recipe Grete, a housemate at varsity use to make and I just loved it, I still often make it! It's quick and easy...

FYI:

The zucchini or courgette is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. 

In Nothern America and Australia the plant is commonly called a Zucchini.  The name Courgette is a French loan word and is commonly used in Great Britian, Ireland, New Zealand and South Africa.  In South Africa the fruit is typically harvested as a baby vegetable, approximately finger size and referred to as a Baby marrow. (http://en.wikipedia.org/wiki/Zucchini)

What you need:
700g baby marrows
2 medium onions
1 clove garlic crushed
2 medium potatoes peeled and sliced in cubes
a sprig of thyme
800ml chicken stock (I use 2 stock cubes dissolved in 800ml water)
3 - 4 rounds of feta
250ml cream (optional)

Fry the onions and garlic in a bit of oil until they start browning.  

Then add the potatoes and fry for a further 2 min.

Add the baby marrows and the thyme and fry for another 2 min.

Add the chicken stock and allow to simmer for about 15 min or until potatoes are soft and breaks when you stir the soup.

Flavor with salt and pepper to taste.

Remove the pot from the stove and allow to cool for about 10 min.

Using a hand blender, to smooth out the soup. (remove the thyme sprig before smoothing out)

Crumble half of the feta into the soup and stir it in with the half of the cream.

To serve swirl a dollop of cream on the bowl, crumble feta in the middle and add a sprig of thyme!

Enjoy with fresh bread...